2. Remove skillet from heat. Stir in the cornstarch and extract. Transfer to a 3-qt baking dish.

3. In a large bowl, combine the flour, remaining ½ cup brown sugar, ¼ tsp cinnamon, and ⅛ tsp salt. Add the butter and, with hands, pinch butter into sugar mixture until clumps form. Add the walnuts and continue squeezing mixture together until crumbs form in various sizes. Freeze 15 min. or up to 2 days.

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